What's the deal with "Raw" Almonds?

You may or may not be familiar with the new laws regarding the required pasteurization of "raw" almonds in the U.S.  For those of you who have not read about all of the shenanigans surrounding almonds, let me bring you up to speed.

In 2001 and 2004 there were cases of salmonella contamination in almonds.  In response to this, in 2007 The Almond Board of California, which oversees nearly all of the almonds that are grown in the U.S., decided to implement a mandate that would require all almonds be pasteurized for safety purposes.  The interesting point, of course, it why on earth would almonds contain salmonella?  It has nothing to do with the almonds themselves, rather it is caused by runoff from nearby CAFOs (concentrated animal feeding operations, which are the ridiculously inhumane and unsanitary mass confined animal feedlots that are referred to by Big Ag as "farms.")  

Instead of regulating the CAFOs and the issue of runoff, the Almond Board of California has demanded pasteurization of ALL almonds under their jurisdiction, which is essentially all almonds grown in the U.S.  Why would they do this?  Well, there is the safety concern side, but that would be best dealt with by actually going to the source of the problem.  Almonds are not the problem; the same thing has happened to other innocent foods such as spinach and melons.  The problem is the CAFOs and they will continue to contaminate their neighbors until they are forced to deal with their sanitation problems.  Therefore, there has been a lot of speculation that the true motivation for the mandate is for the larger almond growers to squeeze the little farmers by making them shell out the money to have their almonds pasteurized, which is a costly step.  Was it really a political power play on behalf of the powers that control the Almond Board?  Maybe.  Maybe not.  Either way, the mandate doesn't really get to the heart of the issue and has created a system that now deceives the public.

What do I mean by deceiving the public?  The new law also dictates that these now pasteurized almonds can still be labeled as raw.  Say whaaat?  Yep.  It's a lie folks.  Pasteurized almonds, whether they are treated using the less undesirable method of steam heating, or are gassed with PPO (propoylene oxide, a known carcinogen), these almonds are not raw.  Truly raw almonds are a living food.  You can sprout them.  Pasteurized almonds are dead.  So why are companies allowed to lie to us and pretend that their almonds are raw when they aren't?

You can still buy truly raw almonds in the U.S. if you buy them directly from the grower at a farmer's market or online. There are a number of small companies that sell unpasteurized raw almonds: a few examples are One Lucky Duck, Renegade Health and Bremner Farms.

A great resource with the latest on the pasteurization laws and the difference between raw and pasteurized nuts can be found here at www.livingnutz.com

If you want to know which brands use steam and which use PPO check out this Guide to how almonds are pasteurized.  Keep in mind that all certified organic almonds must use the steam method, so buying organic is a great way to avoid PPO.

Embrace Fermented Foods

One thing that the modern American diet is lacking that most traditional diets contain is fermented foods.  Traditionally, cultures have used fermentation to preserve food prior to the invention of refrigeration.  As with most traditional wisdom, this technique was beneficial to human health in many different ways that science continues to specifically identify.  Fermented foods are more easily digested because the proteins are already partially broken down.  And most importantly, they support good bacteria in our digestive tract, which is necessary for optimal health.

Everyday we rely on bacteria in our gut to keep us healthy.  Yup, bacteria for health.  Perhaps you've heard about this, probiotics are getting a lot of attention these days.  Of course, the reason that probiotics are getting so much attention is that 1) people are having a lot of health, especially digestive-related, issues and 2) it threw a wrench in our bacteria-fearing belief system.  So yes, we need certain bacteria.  And we actually have a huge amount of "good bacteria" living inside of us everyday making things run smoothly.  The stats tend to vary on this, but in general we have hundreds of different species of bacteria living in our gut, which are comprised of 10 times as many microorganisms as we have human cells.  This is still a relatively new topic for scientific understanding in our modern biomedical model, but traditional/cultural methods of food preparation have been supporting this knowledge for a long time.  Fermentation.  Heard of it?  Specifically lacto-fermentation, with the "lacto" referring to lactic acid producing bacteria known as lacto-bacilli.  I bet you've heard of that one.  That's what is listed on many yogurt containers.  Lacto-fermentation was originally developed to preserve food; the lactic acid inhibits the growth of putrefying bacteria. Lacto-fermented food also does a whole bunch of super cool things such as: start the digestive process, aid digestion, increase vitamin levels (esp vitamin C), help maintain blood pressure, promote healthy bacteria throughout the gut and boost the immune system.  Rad, right?!  

Keep this knowledge in mind throughout your life when things might happen that could potentially disrupt your gut ecosystem.  For example, antibiotics.  I'm not a huge fan of antibiotics, I think they are way overused in this country.  Again, I could get on a soap box about that one, but I also do understand that there are times when antibiotics are truly necessary.  Just remember, with the interconnectedness of all systems within our bodies, it is very hard to adjust one thing without it having consequences somewhere else.  If you are going to be on antibiotics, this might be an excellent time to include some extra ferments in your diet.

HOW TO FERMENT:

What you need: (for jar fermentation)

1. Jar with a two-piece lid 

2. Good quality sea salt

3. Time: a couple days to a couple weeks

4. Temperature: approx. room temperature 68-72 is ideal

5. (If you are not vegan) A fermenting agent: whey, or a kefir or yogurt starter

Fermenting can be vegan, you can drop the fermenting agent and just use salt and water.  

I've been taught 2 Tablespoons of salt per 1 quart of vegetables.  I find this to be too salty so I use 2 teaspoons per 1 quart.  Put veggies in jar, mix salt with enough water to cover the vegetables.  Leave about an inch of air at the top of jar. Seal lid tight, let sit for approx. 2-7 days.  It's ready when the lid no longer has any give it.  Then stick it in the fridge where it will keep for several months.  (Hotter room temperatures will ferment faster, colder will ferment slower.  Check the lid for firmness.)

If dairy is not a issue, use 1 Tablespoon salt and 1/4 cup liquid whey for 1 quart of vegetables.  Or dissolve one packet of starter in water plus 1 Tablespoon salt for 1 quart of vegetables.  Again, cover vegetables with water, leave 1 inch at the top.  Leave at room temperature for approx. 2-7 days.  When the lid is firm, they are ready.  It will keep in the fridge for several months.  Note: You can buy whey or simply strain it out of yogurt yourself.  

*The above are general guidelines.  Different foods, such as beverages, vary.  But the above is a good rule of thumb.  

Below I've included some fun pictures and recipes of lacto-fermented foods that you can make at home. Be careful, though.  When first introducing ferments into one's diet, slow and steady is key.  Just a tiny bit to start while your body adjusts or else you may have some rather undesirable detox reactions.  Happy Fermenting!

Sauerkraut - 1 quart

1 med cabbage shredded

(Any additional vegetables of choice, chopped-- optional)

2 tsp salt

*** For cabbage, knead it with your hands in a bowl (after it is shredded and salted) to use its own water.  No need to add additional water, just squish out the cabbage juice!

Take salt, cabbage and cabbage water.  Add to jar.  Make sure water covers all vegetables and there is 1 inch of space at the top.  Needs approx. 3-5 days to sit on counter.  Will keep 3 months in fridge.

Beet Kvass - 2 quarts

1 med beet chopped

1 T salt

5 cloves garlic chopped

1 cup whey

Water to fill

Chop beet and garlic.  Add all ingredients to jar.  Fill with water until 1 inch of space remains. Needs approx. 2-5 days to sit on counter.  Drink diluted or undiluted with water depending on personal taste.  Drink about 2 ounces a day. Or start off smaller if necessary.

Fruit Kvass - 1 quart

1 apple chopped

1 handful berries

1 inch ginger sliced or minced (your preference)

1/2 cup whey

Water to fill

Put ingredients in jar, fill with water leaving 1 inch at top.  Sit in room temperature 2-3 days.  It will last in fridge a few weeks.  Drink a couple ounces a day, or start off smaller.

*Kvass can be made with any fruit combo, vegetable combo or fruit and vegetable combo.  Experiment!

Fermented Ketchup 1/2 quart

12 ounces of tomato paste (buy it in jars, rather than cans if possible)

1/8 cup of whey

1/8 cup maple syrup

1 T sea salt

1 clove garlic mashed

Mix ingredients together.  Fill jar.  Sit in room temperature about 2 days.  Transfer to fridge.  If you prefer thinner ketchup, add water after fermentation.

Label Overload

This is a old post, but people still ask about labels all the time, so I thought I'd repost it.

So many labels, what do they all mean?  

There are way more labels out there in food-world than I could possibly hope to go over, but I can at least hit some of the big ones.  The big thing to understand is the basic concept of what labels actually mean, and what they don't.

Before you get completely overwhelmed by the vast array of tiny designs that can appear on foods, first understand this: descriptive words that are not an actual label are part of a marketing campaign. They are not well mediated or well substantiated.  For example: "made with whole grains" or "supports your child's immunity" don't really mean much.  There may be some whole grains in the product, or it may contain some amount of vitamin C, but the implication they are trying to give probably doesn't align with reality.  Bear in mind, they haven't actually tested whether or not eating their crappy processed food improves health.  They know that a particular nutrient is associated with health, so they pumped some of that one nutrient into an otherwise completely terrible "food" and are now using it to make a health claim.  DO NOT BE FOOLED BY MARKETING PLOYS.

An actual label, on the other hand, must be obtained through a certification process.  Whichever certifying board is responsible for each label will have their own rules that must be met.  When a food or product has been validated, it will be able to display that label on its packaging (or as a sticker), thus informing you, the consumer, that the certifying body guarantees that the product meets their standards. 

And one more point before we get into some specfic labels, the following are words that are not verified and therefore can pretty much be claimed by anything that isn't an obvious lie: Natural and Sustainable. Sorry folks, neither one of those words is truly regulated.  With that said, lots of products that claim to use sustainable practices actually do, so do your own research with those.  As for natural, companies seem to love that word a little too much for my comfort.  Get to know your companies!

Also, animal related terms to know:

Cage free: There really isn't third party regulation.  The implication is that the birds are not in cages, but usually they are kept in extremely overcrowded, dark warehouses.

Free Roaming/Free Range: Defined for poultry meat only.  The USDA regulates that they must have access to the outdoors.  Of course, whether or not they actually go outdoors, and how much time or space they have is unregulated.  For laying hens (eggs) the term free range is not regulated.

Pastured: No legal definition or verification.  The implication is the animals were raised on pasture, but  the claim is unverified.

Grass Fed: There are multiple definitions. Note that the USDA grassfed logo allows cattle to be confined on feedlots with cut grass shipped in on trucks.  The American Grassfed Association logo verifies that the animals were raised on pasture, without confinement, antibiotics or added hormones.

Humane: It implies the use of humane practices, but it is completely unregulated.

Now, onto some Common Labels:

Referring to Non-Genetically Modified Organisms (common ones being corn, soy, canola, beet sugar). Products must be deemed compliant with the Non-GMO Project Standard.  They require testing of all ingredients that are being grown commercially in GMO form. They have an Action Threshold of 0.9%, which is the same as laws in the European Union.

Gluten is a protein found in wheat and many other grains that some people have an allergy or sensitivity to.  The Gluten-Free Certification Organization is an independent service that conducts field inspections to verify that products are truly gluten-free. 

The Fair Trade certification is designed and audited to ensure equitable trade practices at every level of the supply chain. To earn a license from Fair Trade USA in order to use the Fair Trade Certified™ label on their products, companies must buy from certified farms and organizations, pay Fair Trade prices and premiums and submit to supply chain audits.

This is the major one so here's the story:

According to the USDA: Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. These methods integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.

Crop Farms:

(They must have 3 years with no application of prohibited materials before being declared Organic)

• Implementation of an Organic System Plan, with proactive fertility systems; conservation measures; environmentally sound manure, weed, disease, and pest management practices; and soil building crop rotation system

• Use of natural inputs and/or approved synthetic substances on the National List

• No use of prohibited substances while certified

• No use of genetically engineered organisms (GMOs)

• No sewage sludge or irradiation

• Use of organic seeds, when commercially available

• Use of organic seedlings for annual crops

• Restrictions on use of raw manure and compost

• Maintenance of buffer zones, depending on risk of contamination

• No residues of prohibited substances exceeding 5% of the EPA tolerance

For livestock operations:

• Implementation of an Organic Livestock Plan

• Mandatory outdoor access, when seasonally appropriate

• Access to pasture for ruminants

• No antibiotics, growth hormones, slaughter byproducts, or GMOs

• 100% organic feed and approved feed supplements

• Sound animal husbandry and preventative health care

• Organic management from last third of gestation or 2nd day after hatching

• No rotating animals between organic and non-organic management

Single Ingredients

On foods like fruits and vegetables, look for a small sticker version of the USDA Organic label or check the signage in your produce section for this seal. The word "organic" and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.

Multi-Ingredient Foods

Foods such as beverages, snacks, and other processed foods use the following classification system to indicate their use of organic ingredients.

100% Organic: Foods bearing this label are made with 100% organic ingredients and may display the USDA Organic seal. 

Organic: These products contain at least 95–99% organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the National Organic Program. These products may display the USDA Organic seal.

Made With Organic Ingredients: Food packaging that reads “Made With Organic Ingredients” must contain 70–94% organic ingredients. These products will not bear the USDA Organic seal; instead, they may list up to three ingredients on the front of the packaging.

Other: Products with less than 70% organic ingredients may only list organic ingredients on the information panel of the packaging. These products will not bear the USDA Organic seal.

Of course, here is the ultimate tip for avoiding getting overwhelmed by packaging: buy very few things that actually have packaging.  I get that some whole foods come in packaging: bread, eggs, spices, grains etc. But generally those packages are mostly transparent and therefore not quite as overwhelming as, say, a cereal box. Boxed, processed foods are a marketing division's dream.  The entire point of processed foods is to purchase large quantities of cheap commodity ingredients, process them in various ways, and then charge a huge markup for "added value."  How do they inform you of just how much "value" they've added? By plastering claims and cute cartoons all over the packaging.  These are marketing devices.  The claims they make are typically unsubstantiated and unregulated.  For the real story, read the ingredients list.  Those are really the only words that matter.  But again, if you are buying, say, a squash, there isn't any packaging to be found.  Between a box and a squash: go with the squash.  

Yes, to further complicate things, if you are rockin' and simply want to decide between various good things: do you buy organic or local or fair trade? I say ideally buy as much organically grown food as possible.  Hopefully, it will be labeled, but if you know your farmer and he isn't certified but adheres to organic practices, buy it.  Aim for local and in season as much as possible.  (I love buying local, it's the easiest way to know your farmer. But if that farmer sprays lots of pesticides and plants gmo crops- no way! That means he's selling contaminated food AND contaminating my water supply!) For imports from countries with poor working conditions, buy fair trade.  But to be fair, as long as you are deciding between organic versus local produce instead of Lucky Charms versus Fruit Loops, you deserve a massive shout out because you are awesome and I'll call it a WIN either way!

Genetically Modified

I've posted this before, but it bears repeating.

What the heck is a genetically modified food?

Well for starters, we probably should use a different term: transgenic.  Technically speaking, any deliberate form of cross breeding is a form of genetic modification.  This is not, however, what people are usually referring to when they speak of genetically modified organisms (GMOs).  Therefore, I will use the less ambiguous term, transgenic, to refer to the specific splicing of the DNA of one organism and the subsequent insertion of a gene(s) from a different organism.  Although, note that when you see the terms GM or GMO elsewhere it is most likely referring to transgenic organisms.

The process of creating a transgenic organism (whether plant or animal) is not a natural process.  There are many steps involved that require the invasion of a cell usually through a bacteria or virus that has been altered with the desired gene.  The plant or animal that is being modified will have the altered bacteria or virus forced into the nucleus of its cells.  

A great video that explains this process is here.

The main question is why have biotech companies created transgenic crops?

The original idea is based around improving crop yields.  Whether or not yields have even been improved is up for debate, but what is for sure is that the biotech companies have created a profit generating machine by patenting seeds (live organisms which can replicate and cross-contaminate).  The most prolific transgenic seeds are those that have been engineered to be resistant to a specific herbicide: Monsanto's Roundup Ready Herbicide.  This means that farmers can spray massive amounts of Roundup Ready Herbicide without fear that it will destroy the crop.  Of course, Monsanto is the company that has both patented the seeds and the herbicide.  How convenient?  The company is making money selling farmers seeds and the herbicide.  So, now we've got transgenic food that is being sprayed with a massive amount of herbicide.

There is also Monsanto's Bt corn which is engineered to have an insecticide built into its DNA, which can liquify the stomach linings of insects trying to eat the crop.  What does it do to humans?  We don't know.  

There are a number of others, but Monsanto owns 90% of all transgenic crops and those are the two big ones.  Do not be fooled by Monsanto's claims that it is trying to feed the world.  It is the chemical company that brought us Agent Orange and it is mainly concerned with profits.  Otherwise, Monsanto would perform the necessary tests to determine that it is actually safe to feed the world transgenic foods.

For those of you who may not know much about transgenic foods, the following may come as a shock:

***In the U.S.A., transgenic foods are in as much as 80% of all conventional processed foods***

The following are considered high risk transgenic crops:

• Alfalfa (first planting 2011)
• Canola (approx. 90% of U.S. crop)
• Corn (approx. 88% of U.S. crop in 2011)
• Cotton (approx. 90% of U.S. crop in 2011)
• Papaya (most of Hawaiian crop; approximately 988 acres)
• Soy (approx. 94% of U.S. crop in 2011)
• Sugar Beets (approx. 95% of U.S. crop in 2010)
• Zucchini and Yellow Summer Squash (approx. 25,000 acres)
• Also, Animal Products due to contamination of feed and rBGH (Bovine Growth Hormone which is a transgenic hormone inserted into conventional cows)

[statistics from the Non GMO Project: http://www.nongmoproject.org/learn-more/]

Essentially, this means processed foods.  Canola, corn, soy and sugar (sugar beets) make up the majority of ingredients in conventional processed foods.  Also, any actual corn, soy or canola oil that is non-organic and not certified as Non-GMO is almost certainly transgenic.  Alfalfa is poised to become a big factor because it is both easily spread and fed to livestock.

Transgenic crops have been around for well over a decade, which means that almost all of us have, at one time or another, consumed transgenic foods without our knowledge or consent.  This is unique to the U.S.A.  In the European Union, transgenic crops are banned.  Even Russia and China require labeling of transgenic food.

Despite their proliferation in American diets, very little testing has been done on the safety of transgenic crop consumption.  The big biotech companies have a lot of money and have managed to lobby the government to reduce regulations and treat transgenic crops as normal.  Which means that they've entered our supermarkets and our stomachs without extensive testing, causing the public at large to be the biotech industry's own personal guinea pigs.  I, for one, do not appreciate that these companies have placed profits over public health.

Clearly, eating a single serving of transgenic food does not produce immediate, acute effects that are easily identifiable, but what about consumption over time?  The answer is: we don't know.  Biotech companies have attempted to prevent testing of transgenic crop consumption, but slowly tests are coming out and the results are not looking good.  Connections are coming out between transgenic foods and infertility, immune problems and altered organ function, among others.  See the links below:

new-study-gmos-bt-protein-toxic-to-human-cells

Austrian Government confirms GM crops threaten human fertility and health safety

Rodale.com: Genes from GMO food do wind up in people, study shows

Institute for Responsible Technology- Doctor's Health Warning: Avoid Genetically Modified Foods

Natural News: Video about GM foods altering organ function

What does this mean for us, today?

Personally, I want to see labeling on transgenic foods.  This is extremely relevant today.  In an exciting new turn of events, Senator Barbara Boxer (D- CA) and Congressman Peter DeFazio (D-OH) have sponsored new federal legislation that would require labeling of all transgenic foods in the U.S.  This is a right to know issue.  

If you do not want to consume transgenic foods your best bet is to: 

• Avoid processed foods
• Buy certified Organic and/or certified Non GMO foods
• Try heirloom varieties of foods

If this resonates with you, please get involved.  Monsanto, Dupont and others spent just under $25 million in order to block Proposition 37, which would have required labeling of transgenic foods in California in 2012 1.  We need people who will protect the interests of the public, not the interests of company profits. Get the word out.  Encourage people to call their representatives and tell them that they want transgenic food to be labeled.  We have the right to know what is in our food. 

Some resources for getting involved and/or learning more:

www.nongmoproject.com

justlabelit.org

www.responsibletechnology.org/

www.naturalnews.com

www.mercola.com

1 http://www.forbes.com/sites/amywestervelt/2012/08/22/monsanto-dupont-spending-millions-to-oppose-californias-gmo-labeling-law/

Health versus Wellness

Adapted by James Snow, RH(AHG) from Pool and Geissler, 2005, fig. 5.1

Can you be healthy, but not well?  And can you be well without being healthy?

I would argue YES.

Those two concepts may often overlap, but not always.

Remember, the terms "Health" and "Wellness" are simply human constructs that we created in order to identify phenomena in our lives.  Wellness, for this purpose,  is being defined as a person's positive subjective experience.  Health is objective and observable to others, specifically professionals.  Using this model, health and wellness do not always move in tandem.

This idea might not seem that eccentric.  I think most of us are familiar with the person who battles a terminal disease while having a remarkable outlook on life and is happy.  While on the other end of the spectrum, someone may have no diagnosable disease, but within herself she feels ill.  Both health and wellness are important aspects of total wellbeing and we need to acknowledge that health and illness, and wellness and disease, are not mutually exclusive concepts.

What is the importance of this distinction?

Why am I bothering to talk about this?  It is important to have this framework for health and wellness because it generates greater empathy and compassion for others.  It also allows for more possibilities.  If someone's disease-state does not dictate that person's feeling of wellness, then you must make less assumptions.  If you work in healthcare/wellness, it is especially important because it helps to clarify your role and can benefit communication.  As a healthcare/wellness practitioner, it is wise to bear in mind that an organ can suffer a disease while a person suffers an illness.  If you only acknowledge the disease, you are tending to a human as if he is merely a collection of organs instead of appreciating the illness of the whole person.  

This is relevant for everyone.  Not just practitioners, but family members, friends, neighbors, coworkers, acquaintances and strangers: we all interact with one another and make up the community in which we live.  It is important to be compassionate with one another and allow for varying degrees of health and wellness within each person. 

The second part of this is if health and wellness are two similar, but separate concepts, can one affect the other?

Again, I would say unequivocally yes.  Which is why we generally associate the two with one another.  But they don't have to.  How do we use this this to our advantage? By understanding that we don't have to resolve ourselves to illness when faced with disease, and knowing that we can perhaps improve our health by first addressing our wellness, we are empowering ourselves and each other to achieve the greatest possibility for total wellbeing.  

What are Turnips?

This is a continuing series on seasonal foods that you may not be familiar with.  

Variety in your diet is a good thing!  Try some new seasonal foods and spice up your meals! 

Description: A root vegetable.  The root is high in vitamin C.  The leaves are high in vitamin A, folate, vitamin C, vitamin K and calcium.  Like rutabagas, turnips contains bitter cyanoglucosides that release small amounts of cyanide.  Some people who are sensitive to cyanoglucosides may find turnips and other cyanoglucoside-containing foods intolerably bitter.

Taste: Turnips have a pungent, bitter flavor similar to cabbage or radishes when raw, but become mild when cooked.

How to eat: Both the root and the leaves are edible. Typically, turnip roots are peeled and can be eaten raw or cooked.  If the flavor is too strong raw, then cook the root.  They are commonly roasted, steamed, boiled and sautéed. The leaves are commonly sautéed or steamed.

Smashed Turnips With Fresh Horseradish (via The Meatball Shop)

8 large turnips (about 2 pounds), peeled and quartered
1/2 cup sour cream
6 scallions, thinly sliced
2 tablespoons freshly grated horseradish, or more to taste
2 teaspoons salt

1. Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.

2. Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

Yield: 4 to 6 servings.

What is Rhubarb?

This is a continuing series on seasonal foods that you may not be familiar with.  

Variety in your diet is a good thing!  Try some new seasonal foods and spice up your meals! 

Description: Its history dates back to ancient China, and is now also grown in Europe and the USA.  Rhubarb is grown for its red stalks (similar looking to celery stalks). Contains vitamin C, potassium, fiber and some calcium.

Taste: Strong tart taste.  Often cooked with sugar for use in desserts.  

How to eat: Only eat the stalks, not the leaves. Rhubarb stalks can be eaten raw or cooked. They are most commonly known for being combined with strawberries in pies or tarts.  To be creative, use them in drinks such as a rhubarb margarita or rhubarb bellini.  They can also be roasted and used in sauces, chutney, or salsa.

Rhubarb Salad with Goat Cheese (via Martha Stewart)

3/4 pound rhubarb, cut into 3/4-inch pieces

1/4 cup honey

1/2 cup walnut halves

2 tablespoons olive oil

2 tablespoons balsamic vinegar (preferably white)

Coarse salt and ground pepper

4 bunches arugula (about 1 pound total), tough ends removed

1 fennel bulb, cored and thinly sliced crosswise

1/2 cup fresh goat cheese, crumbled

 

1.   Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.

2.   In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.